Muffins are one of my favorite comfort foods. Before I reached an age where I had a full understanding of which foods were and were not good for me I thought all muffins were healthy!
When I was a kid my parents would buy these giant muffins from Costco and they would often be in the freezer. They are popular at coffee shops and other eateries that do not do in house baking, so if you have not purchased them at Costco you probably have seen them around.
Then we realized these innocent muffin weighed in at 1/3 of a pound, and ran around 600-700 calories a piece. My parents don’t buy them anymore.
These days I mostly want to bake my own muffins because its so easy if you get the recipe right. And I have gotten plenty of recipes wrong.
This particular recipe was adapted from the Minimalist Baker’s recipe for Lemon Poppy Seed Muffins, I enjoy many of the recipes on this blog and I also appreciate and agree with their (they are a husband and wife team) philosophies for baking.
Lemon Blueberry Hemp Heart Muffins
2 flax eggs
3/4 cup unsweetened applesauce
1/3 cup lemon juice
1 tablespoon scoop of lemon zest
1/4 cup grape seed oil
1/4 cup unsweetened almond milk
1/4 cup honey
1/3 cup raw sugar
1 pinch salt
1 and 1/2 teaspoons baking soda
1 tablespoon hemp hearts
1/2 cup rolled oats
1/2 cup blueberries
1 and 1/2 cups wheat flour
- preheat over to 375 degrees f
- prepare the flax egg and set aside to gel
- prepare muffin tin
- add the applesauce, lemon juice and zest, oil, milk, honey, sugar, baking soda, salt and flax egg whisk till combined (will be foamy because of the acid/base reaction from the lemon and baking soda)
- add flour and oats and stir until combined
- fold in blueberries
- add the batter to the muffin tin, it should make enough for 12 muffins
- bake for 15-20 minutes
- remove when a toothpick inserted comes out clean
So…I also attempted to make a glaze to top the muffins. In an effort to reduce the sugar and calorie content I used this sugar substitute called Erythitol. I purchased the brand Swerve a couple of months ago at Whole Foods.
Erythitol is a sugar alcohol, like Xylitol, it actually also tastes similar. Erythitol, supposedly bakes, measures and tastes the same as sugar. Unlike Xylitol and other sugar alcohols is not toxic to dogs, does not cause digestional upset and has 0 calories.
Making sugar glazes for baked goods is extremely easy!
All you need is 1 cup of sugar and 1 tablespoon of liquid, you combine them and mix until a creamy consistency and then spoon onto the muffin or cookie, what have you.
So I went ahead and mixed up the Erythitol and some lemon juice to make a sugar free lemon glaze. It looked exactly the same as when I make glazes with real sugar. I took a clean spoon and tasted a little bit. It was extremely sweet and artificial tasting. After swallowing I still tasted it in my mouth and when drinking a glass of water, it had the flavor of the Erythitol which was strange. It was almost like the sugar was stuck in my throat or on my taste buds. It bothered me so much I decided to forgo it all together.
It didn’t matter because by the time I was done messing with the glaze, the muffins where ready to be taken out of the oven.
I really love this recipe, because the muffins are not so sweet that they cannot be eaten for breakfast, which is mostly when I want them. If I had added the glaze it may have been too intense for a morning nosh. I also love how the ingredients are so interchangeable and can be adjusted to easily accommodate many different types of diets.